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Shiitake Mushroom Dressing
Ingredients
1 pound loaf unsliced sourdough bread, cut into 1-inch cubes
2 tablespoons vegetable oil
2 cups chopped celery
1/2 pound shitaki mushrooms sliced
1/2 pound white mushrooms, sliced
1/2 cup parsley, chopped
1 cup egg substitute
1 cup reduced-sodium chicken broth
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Methods/steps
- In a 9 x 13 baking pan arrange bread cubes in an even layer. Set aside for several hours to dry, tossing occasionally.
- Preheat oven to 325° F.
- 3. In a large nonstick skillet, heat the oil for 1 minute over medium heat. Add the celery, and cook for 2 minutes, stirring occasionally. Add the mushrooms, and cook 3 to 5 minutes longer, or until the mushrooms are softened, and the celery is tender. Stir in the parsley; cook 1 minute longer. Set aside to cool slightly.
- In a large mixing bowl combine the reserved bread, and mushroom mixture (with any accumulated juices), tossing well to combine. Add the egg substitute, broth, thyme, salt and nutmeg; stir thoroughly to blend. (Add additional broth or water if you prefer very moist stuffing.)
- 5. Spray the roasting pan with nonstick cooking spray. Spoon in the stuffing, and smooth to make an even layer. Cover with aluminum foil, and bake at 325° F for 25 minutes. Remove foil and bake 15 minutes longer, or until top is crisp.
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